You know you’re in for a good night when the only thing standing between you and this classy pub-style meal is a matter of minutes. With only the most tender beef eye cut, buttery pesto sauce and roasted veggies, you can’t go wrong. Then, indulge your sweet tooth with a dessert sent from the heavens – decadent choc-chip blondies. Yum!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
premium fillet steak
basil pesto(ContainsMilk, Tree Nuts)
blondie mix(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Sulphites, Soy)
dark chocolate chunks(ContainsSoyMay be presentMilk)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm rounds. Place the kumara and dried oregano on one side of an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the kumara to size so it cooks in time!
While the kumara is roasting, thinly slice the capsicum into strips. Thinly slice the courgette into half-moons. Place the capsicum and courgette on a second oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20 minutes. Set aside to cool slightly.
While the veggies are roasting, finely chop the garlic. Finely chop the eschalot. Slice the lemon into wedges.
See Top Steak Tips (bottom) for extra info! When the kumara has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to the oven tray with the kumara and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest the steak for 10 minutes. TIP: The meat will keep cooking as it rests!
Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic, eschalot and butter and cook, stirring, until softened, 2 minutes. Remove the pan from the heat and stir through the basil pesto until well combined. Season to taste and stir through any steak resting juices. Set aside. In a medium bowl, add the roasted veggies and rocket leaves. Drizzle with a little olive oil and add a squeeze of lemon juice. Season to taste and toss to coat.
Slice the steak. Divide the seared fillet steak, roast veggie salad and roasted kumara between plates. Spoon the pesto butter sauce over the steak. Serve with any remaining lemon wedges.